The trick to a successful pad thai is preparation and not to crowd the wok and make it gluggy.
Ingredients
1 packet of thick rice noodles, soaked in cold water for 30 minutes then drained
1 500 g block of tofu cut in strips and fried til golden, then chopped into small cubes
1 cup fresh beanshoots
1 cup peanuts toasted then crushed
1 egg beaten
1 red onion finely diced
1 bunch chopped garlic chives
1/3 cup Under The Pickle Tree Chilli Tamarind Sauce
¼ cup oyster sauce
1 lime quartered
¼ cup peanut oil
Method
Have everything in small bowls next to your wok. This is fast and furious – five minutes maximum!
Heat peanut oil in a wok. Add the onion and stir. Add the egg and break up. Add the tofu. Add the noodles and stir well. Add the two sauces, beanshoots and stir for several minutes until the noodles soften and are coated in the sauce but are chewy.
Serve in a bowl topped with crushed nuts, chives and a squeeze of lime juice.
Optionally, add prawns, squid or chicken.
Author
Kelly Meredith
Panton Hill